Lemon flavoured oil
calories: medium
category: basics
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Extra virgin olive oil half a litre
Sorrento lemons 2
Sage 2 sprigs
See our
Wine Tips
for your meals
Sorrento lemons 2
Sage 2 sprigs
See our
Wine Tips
for your meals
Preparation Wash and dry 1 lemon carefully and cut the other into small pieces. Peel the first lemon taking care to remove the white pith completely as it is rather bitter.
When it starts boiling, lower the heat and put the lid on. Let it boil slowly for about two hours. Then skim and add the salt and pepper.
Then wash the sage and dry it carefully. Put the ingredients into a glass bottle (either new or sterilized) and cover tem with extra virgin olive oil.
Close the bottle hermetically and let it rest for 3 weeks. The Chef's tips This aromatic oil is particularly adapted for flavouring grilled fish or salads in general. If you cannot find Sorrento lemons, you can use any lemons have the same characteristics. Curiosity This recipe is made with Sorrento lemons although they also come from Capri and Anacapri. They are rather large, very aromatic and juicy.
When it starts boiling, lower the heat and put the lid on. Let it boil slowly for about two hours. Then skim and add the salt and pepper.
Then wash the sage and dry it carefully. Put the ingredients into a glass bottle (either new or sterilized) and cover tem with extra virgin olive oil.
Close the bottle hermetically and let it rest for 3 weeks.
